Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna

33 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
jennkl
Recipe by  jennkl

“A very filling twist on a traditional lasagna.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
  3. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
  4. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.

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Reviews (33)

Rate This Recipe
Sarah Jo
34

Sarah Jo

FREAKING YUM, Jen. I used ground turkey that I spiced like pork sausage would be spiced, homemade marinara sauce (The Best Marinara Sauce Yet, which is also from this site), whole wheat lasagna noodles and I used "trim" cottage cheese instead of ricotta only because a)we don't care for ricotta and b)I'm quite cheap. My egg white was from an organic egg. I had a few bites but my family inhaled the rest....even my littlest who LOVES lasagna. He couldn't tell there was zucchini in it!!! No leftovers. None. I'm low on money so I served this with homemade cornbread but next time, I'll be sure to serve this with garlic bread to sop up some of the sauce from the plate. I'll for sure make this again. I'm impressed.

Jodi
31

Jodi

This was excellent! Will definitely make this again! I added onion and garlic (because I nearly always do) and I had a bunch of cherry tomatoes that really needed to be used up so I added them quartered, but they didn't alter the taste much. I used sweet italian sausage, removed the casings. It really tasted great, we all loved it. Thanks jennkl!

Lindsey
22

Lindsey

Delicious! I made a couple substitutions based on what I had on hand- no ricotta so used cream cheese(not a perfect substitute but it's still tasty- cottage cheese would be a better sub), lower fat mozzarella and sausage, organic pasta sauce (lower sodium) and whole wheat noodles. I also added garlic to the sausage/zucchini. If it was this good with the healthier substitutions I bet the original recipe is to die for!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 633 cal
  • 32%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 37.6 g
  • 12%
  • Protein
  • 37.8 g
  • 76%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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